HOMEBREW Digest #1045 Thu 31 December 1992

Digest #1044 Digest #1046

		Rob Gardner, Digest Coordinator

  Ginger! (BOKENKAM)
  advice wanted re kit (Chip Hitchcock)
  Re: Mailing List (Kaushik Mehta)
  Barleywine ("JSDAWS1 at PROFSSR")
  Suppliers in the Cleveland area (Dennis J. Templeton)
  WARNING: Supplier knows ALL! (Glenn Raudins)
  When does CBS meet next? (Rob Bradley)
  Lambik HSA (Martin A. Lodahl)
  Pasta and Winter Chill (Jack Schmidling)
  How to use flaked barley? ("Daniel Miller")
  brewpubs and micro breweries in southern california (carlos)
  .Z files (parsons1)
  whoops.Z (parsons1)

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---------------------------------------------------------------------- Date: Wed, 30 Dec 92 05:50:58 EST From: BOKENKAM at ucs.indiana.edu Subject: Ginger! In HBD 1044, Jed (parsons1 at husc.harvard.edu) the homebrewing, harpsichording, classicist (now _he_ would be fun to drink with!) asks: >I have brewed a batch of mead to which I added two oz. ginger >(steep 15 min), and the taste is imperceptible. I have more >recently brewed a winter warmer with three oz. ginger (steep 1 >min), and the taste is overpowering. Who can tell me how much >grated ginger to add to a batch so that it tastes good? At last, at last! Something I know something about. I do a lot of Chinese cooking and do know my way around the rhizome of the Zingiber officinale: As you discovered, no measurement will be truly helpful. I suspect that you used stale ginger in the first instance and fresh in the second. You want to purchase ginger that is hard and heavy (full of moisture). The stale stuff will be wrinkled and light. Those rhizomes that seem the most fibrous where they have been cut are the hottest. If you do not plan to use it right away, wrap the ginger securely in plastic and freeze it. This stratagem is not good for some Chinese dishes, but you want the juices anyway so not to worry. When you add it to your boiling wort, thinly-cut slices should leach out in a minute or so. For five gallons of mead, I would try 2 oz. of the fresh, hot stuff for starters (but I like hot stuff) and adjust subsequent batches according to your taste. It may be that similar considerations--i.e. the differing freshness/availability/extraction variants for each spice and herb--which lead "...his own Brewer" to resort to such imprecise measurements. Why not try a few and post your findings? Good luck. BTW (grin), someone, I forget who, asked recently about brewpubs in Indianapolis (second in "wasteland-hood" only to ORNL). I would appreciate a cc: if anyone here has knowledge of such. Thanks. - --Steve Bokenkamp Return to table of contents
Date: Wed, 30 Dec 92 08:41:13 EST From: cjh at diaspar.HQ.Ileaf.COM (Chip Hitchcock) Subject: advice wanted re kit A non-brewing friend has presented me with a "Superbrew Gold: Barleywine" kit by Edme. The proportions appear plausible for barleywine (1.8 kg and no added sugar to make 12 pints), although I note they actually admit using sugar and caramel in the "extract"; the instructions are the usual ridiculous (hot water to thin, then cold). * Has anyone tried this kit? * Does anyone have any suggestions for making plausible barleywine from it? I'm not even sure whether barleywine should have finishing hops, and any flavor/aroma this kit might have had is going away in a one-hour boil. * has anyone tried using just Edme yeast for barleywine? I can always rouse the yeast if that will help, and I'm certainly going to aerate the hell out of the cooled wort, but I don't know whether I'll need champagne yeast to finish. Return to table of contents
Date: Wed, 30 Dec 92 11:04:54 EST From: Kaushik Mehta <kpm at hpuerca.atl.hp.com> Subject: Re: Mailing List Please include me in your "HOMEBREW Digest" Mailing list. NAME: Kaushik Mehta TEL #: telnet 850-2086 email: kpm at hpuerca.atl.hp.com ADDR: 2000 South Park Place Atlanta, GA 30339 Mail Stop: S03 Return to table of contents
Date: 30 Dec 92 09:23:26 PST From: "JSDAWS1 at PROFSSR" <JSDAWS1 at PB1.PacBell.COM> Subject: Barleywine *** Resending note of 11/24/92 09:03 I've recently read comments soliciting more recepies. This barleywine, which I've recently named "blind squirrel barleywine" took a first place at the California State comps at Stern grove, SF this fall, and just recently won the AHA's first-ever barleywine comp. I call it blind suqirrel because, it's the first brew I've ever done which has won anything.... which proves only that even a blind squirrel sometimes finds the achorn :) Cheers. Jack jsdaws1 at pb1.pacbell.com *** Reply to note of 11/23/92 15:41 OK - as far as I can recall from the extensive records I've kept :) Batch size: 5 gal. Extract: 6 lbs. Williams light austrailian syrup 5 lbs. Williams light austrailian dry Grain: 1 lb. 10-L crystalsteeped 1 lb. 40-L crystal steeped Hops: 3 oz Chinook pellets aa%13 (60 min) 1/2 oz CFJ-90 pellets aa%9 (5 min) 1/2 oz CFJ-90 " " (dry-hopped in 2ndary) Water 1 tsp gypsum at start of boil 1 tsp irish moss (30 min) Yeast: 14 g. Whitbread dry Primary fermentation - glass for 5 days at 65' 2ndary fermentation - glass for 16 days at 65' Bottled: June 15, 1991 Note: Wort was boiled in 4 gal. pot (3 1/2 volume) with 2 gal. water added to primary fermenter. | There's a light at the end of the tunnel.. | | If it gets any brighter, get off the tracks. | |____________ JSDAWS1 - JACK DAWSON - 545-0299 _____________| Return to table of contents
Date: Wed, 30 Dec 92 12:32:06 -0500 From: djt2 at po.CWRU.Edu (Dennis J. Templeton) Subject: Suppliers in the Cleveland area In the last HBD was this: From: raudins at galt.b11.ingr.com (Glenn Raudins) Subject: WARNING: Supplier knows ALL! I would like to share an experience I had with a brewing supply shop over the holidays: I visited a supply shop in Bedford, Ohio (across from Tim Lally Chevy). Dropping by, I noticed that the proprietor didn't take notice of me entering his store. (Not normal for brewing stores in my book.) I asked if he carried his grain uncrushed. Low and behold, he became God-Emperor... and additional details. Glenn; you'r lucky to have escaped so easily! this guy is bad news, and if you won't advise against visiting this fellow I will. Both times I left his store so angry that I almost quit the sport "If this is what homebrewers are like..." I know of two good suppliers in the area, one is Wines Inc, in north Akron. They have a huge selection with lots of grains and equipment. I'm sure they have an 800 number but I don't have it here. The other guy is on the East side of Cleveland (suburban) on Mayfield road; he sells HB supplies out of his liquor store (the name is Warehouse Liquors, it's in the yellow pages), and he is the most agreeable fellow ever. Thus far he has a rather basic selection, but he will special order anything you want; I got a bag of grain for $1 more than if I'd driven to Akron. The other *major* favor this guy does for homebrewers is that he handles empty bar bottles and sells them for the deposits. I left there last time with 5 cases of 16 oz refillables for $6. I really recommend assisting this fellow's business, since he seems to be the only source for HB supplies except for the god-king-emperor in Bedford. ... and no, I don't get a cut back dennis Return to table of contents
Date: Wed, 30 Dec 92 12:56:27 -0500 From: bradley at adx.adelphi.edu (Rob Bradley) Subject: When does CBS meet next? I'm pleased to be back in Chicago, if only for a while. Can someone tell me (by e-mail) if the CBS is meeting next week? Happy New Year, Rob (bradley at adx.adelphi.edu, logging in remotely form NU) Return to table of contents
Date: Wed, 30 Dec 92 10:12:39 PST From: Martin A. Lodahl <pbmoss!malodah at PacBell.COM> Subject: Lambik HSA In HOMEBREW Digest #1044, Steve Anastasi mused: > During Micheal's visit to a lambic brewery in Belgium, they showed > the hot wort coming out into cooling boxes. These boxes had > screens on the bottom that allowed the wort to fall through and > splash about cooling the wort. The first thing that I thought of > was "Wow, that's a lot of hot-side aeration". The technique runs > counter to the article on aeration in the latest Zymurgy. Then again, > the same brewery used wild yeasts and other loosely controlled > processes. Well, yes, spontaneous fermentation is an irreducible attribute of lambik brewing. But the cooling tun ("bac refroidissoire") you mention isn't intended to cool by splashing, per se. The idea is to maximize the surface:volume ratio as the microbiota-rich breezes play across the wort. The process really isn't as "loosely controlled" as it appears; the celebrated spider webs are there specifically to mediate the development of acetic acid character by keeping down the population of fruit flies, known acetobacter vectors. It's just a different approach. Ideally such a tun would be filled as quietly as practicable, but none of them I've seen are like that; they all just slosh it right in there. It strikes me as odd too, especially in a beer that will have years in the barrel for the effects of oxidation to come into full flower. But that's how they do it. > In general after watching the Beer Hunter, I was struck by two main > observations. Europeans (at least the ones in the show) appreciate > their beer and beer is of an artform higher than the belching > retired sports stars swilling cheap chemical slurries that are > portrayed in America (or all of the beer=sex implications). Much as I'd like to feel that's true, Steve, I can't help recalling that something like 76% of Belgium's total production is swill the average Bud drinker wouldn't find unfamiliar ... > The second was that most of these brewers aren't nearly as anal about > sanitation around the fermenting wort as I am. Maybe its due to the > extremely high amount of yeast that must be growing in 5000 liters > of beer. Guys were sticking there heads in lagering tanks, walking > above open fermentation vessels, etc. As I recall, the lagering vessel footage was in the section on Steinbier -- good footage! In order for a biological contaminant to gain much ground during lagering, it must be hop-tolerant, alcohol-tolerant, able to operate anaerobically at temperatures just above freezing, and must have a taste for the complex sugars the yeast has left behind. I don't think they're running much of a risk, especially if they plan to pasteurize or sterile-filter the bottled beer. With the open fermentors (presumably in the British section) I assume the key is that they'll serve the beer pretty quickly, before the damage is noticeable. M. Jackson has done a great thing for us with those tapes. = Martin A. Lodahl Pacific*Bell Systems Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Wed, 30 Dec 92 11:00 CST From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: Pasta and Winter Chill >From: mgx at solid.ssd.ornl.gov >2. Has anyone given any thought to modifing an Atlas (Marcato) Pasta machine to grinding grain? I believe Jay Hirsh will be happy to fill you in on a better alternative. If you have the pasta version, you can save your time and machine by not trying it. I have one and destroyed it before I decided to make my own. The problem with (at least the pasta version) is that the crank is press-fit into the roller and if overstressed, will slip and try as I may, I have never been able to fix it. >From: BOKENKAM at ucs.indiana.edu >Subject: Holiday cheer for Winters >You can't always get what you want here, but sometimes you get what you need. (Hmmm. That's catchy, I should write a Christmas song.) Perhaps Mr Winters should subscribe to Compuserve where he doesn't have to be bored with all the longwinded esoterica that he finds so unhelpful. Compuserve has a built-in fix to guarantee a low s-n ratio. Posted articles are truncated after 2000 characters. That may sound like a lot but it works out to about 40 lines. Frankly, I prefer to skip articles I am not interested in, as opposed to limiting discussions to 2000 characters. It's "free" here anyway so what is there to bitch about? It's sort of like complaining about the food at a free lunch. Hmmmm... I have seven lines left. Let's talk about imersion vs flow-through wort chillers. Or how about bread yeast in beer? We could take a survey on who really is the World's Greatest Brewer or just an essay contest on why you love/hate Jack Schmidling. js p.s. That's all folks.... Here comes the TRUNCATOR! jjs Return to table of contents
Date: Wed, 30 Dec 92 13:22:50 -0500 From: "Daniel Miller" <dmiller at mailbox.syr.edu> Subject: How to use flaked barley? Happy New Year, almost! I am gearing up to brew the Guinness Draught clone published here a few issues ago, and am wondering how to use the flaked barley. From the recipe it seems that the flaked barley is steeped with the specialty grains, but when I was at the store getting the barley, I flipped through Terry Foster's Porter book, and he says that flaked barley needs to be mashed along with some pale malt. Is this absolutely neccessary? ie will it be a waste of barley to simply steep it? The specialty grains I will use are roasted barley and black patent. It is an extract recipe with John Bull light syrup. Thanks for any and all insight. Dan. Return to table of contents
Date: Wed, 30 Dec 92 16:15:21 PST From: carlos at trantor.prc.hq.nasa.gov Subject: brewpubs and micro breweries in southern california hi, i will be out to the LA area in a few weeks and wanted to know if there were any micro breweries or brewpubs in the area. please send your responses to cojeda at nhqvax.hq.nasa.gov, thanks in advance and have a happy new year.... Return to table of contents
Date: Wed, 30 Dec 92 20:35:10 -0500 From: parsons1 at husc.harvard.edu Subject: .Z files I downloaded the cat's meow ed2 file from sierra.stanford.edu, but I don't have enough disk space on my account to uncompress it. Is there some way I can uncompress it when I transfer it with kermit, or x- y- or zmodem? Please help. What a huge file! 260K compressed and all recipes! Thanks in advance, Jed (parsons1 at husc.harvard.edu) Return to table of contents
Date: Thu, 31 Dec 92 00:30:45 -0500 From: parsons1 at husc.harvard.edu Subject: whoops.Z whoops. Sorry. I now realize that I can use scratch space for this. Sorry to have posted that already. Still, if anyone knows of any way to decompress while downloading, or better yet, of a program which will decompress the .Z format on the IBM, please tell me. Thanks again... Jed Return to table of contents
End of HOMEBREW Digest #1045, 12/31/92